No-Bake Pistachio Cheesecake (Print-Friendly Version)
Creamy pistachio cheesecake with graham crust, a smooth tangy filling, and a rich nutty finish chilled to set.
# Ingredients List:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
57 grams unsalted butter, melted
03 -
67 grams granulated sugar
04 -
1.25 milliliters salt
→ Filling
05 -
480 milliliters heavy cream
06 -
225 grams cream cheese, softened
07 -
100 grams granulated sugar
08 -
5 milliliters vanilla extract
09 -
2.5 milliliters almond extract (optional)
10 -
120 grams finely ground pistachios
11 -
Green food coloring (optional)
→ Garnish
12 -
Whole pistachios
13 -
Additional ground pistachios
# Detailed Cooking Steps:
01 -
Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until mixture resembles wet sand. Press firmly into the base and sides of a 23 cm springform pan. Chill in the refrigerator.
02 -
Whip heavy cream in a large bowl until stiff peaks form.
03 -
Beat softened cream cheese with sugar until smooth. Stir in vanilla and almond extracts. Gently fold in whipped cream and ground pistachios. Add green food coloring if desired.
04 -
Spread the filling evenly over the chilled crust and smooth the surface. Refrigerate for at least six hours or overnight to set.
05 -
Before serving, decorate with whole pistachios and a sprinkle of ground pistachios.
# Helpful Hints:
01 -
Ensure cream cheese is softened to prevent lumps in the filling.
02 -
Chilling time is essential to achieve the right texture and flavor melding.
03 -
Use premium quality pistachios for optimal taste.